I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Directions

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. With dough hook gradually add flour and slowly increase the speed to medium. Add the chocolate chips and continue to run the mixer for 5 more minutes.

Put dough aside. Clean out the bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour.

Now it is time to shape them. They make excellent rolls, but also a beautiful braid. If making a braid, divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a strand around 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.

Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then left over the middle, until all of the dough is braided. Pinch the dough together at the end.

Slide the loaf on the parchment onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Allow the bread to rise for one hour. Preheat oven 375 degrees and brush loaves again. Bake in the middle of the oven for 30 to 40 minutes or until golden brown.

I like to make a rope and then a tie a knot for my rolls and fold any extra underneath. For the Shalach Manos idea of course you could add Hamantashen and if you wanted you could make a dip or spread for the challah, either sweet like homemade nutella or more savory like hummus.